However, since that hasn't happened for me yet, I will settle for the next best thing: eating like one.
A couple of months ago I bought a cookbook, which I highly recommend, by Sara Perry titled Holiday Baking. It is full of beautiful, seasonal recipes, one of which is called Buckingham Palace Shortbread.
Supposedly this shortbread is baked every day for the Queen of England’s afternoon tea. I finally got around to baking some this afternoon and was not disappointed with the result.
Buckingham Palace Shortbread
2 cups cake flour
¾ cup plus tbsp cornstarch
¼ tsp salt
1 cup softened butter
1/3 cup sugar
up to ¼ cup superfine sugar
Whisk together flour, cornstarch, and salt. Set aside. Beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the flour and mix until a soft dough forms. Wrap in plastic and chill for 30 minutes. Roll the dough into a 5x8 inch square. It should be about ¾” thick. Place on a parchment lined baking sheet and bake at 350 degrees for 40 minutes or until lightly golden and firm to the touch. Remove from oven and sprinkle with the superfine sugar. Cut into squares while still warm. Makes 2-3 dozen 1-1 ½” squares.
